<P style="MARGIN: 0in 0in 0pt 0.5in" class=MsoListParagraph><FONT size=3><SPAN style="mso-bidi-font-family: Arial"><FONT color=#000000>About 10 to 15 minutes into simmering the rice, cook the steaks. Season the <B style="mso-bidi-font-weight: normal">steaks</B> with salt and as much of the <B style="mso-bidi-font-weight: normal">gochugaru</B> </FONT></SPAN><SPAN style="COLOR: #262626; mso-bidi-font-family: Verdana">as you like, depending on how spicy you’d like it to be. </SPAN><FONT color=#000000><SPAN style="mso-bidi-font-family: Arial">In a medium pan, 4 minutes per side for medium-rare, or until it reaches your desired doneness. Transfer to a plate or cutting board, leaving any drippings in the pan. Cover the steaks loosely with aluminum foil to keep warm, and allow them to rest for at least 5 minutes. </SPAN><SPAN style="COLOR: #262626; mso-bidi-font-family: Verdana"><?xml:namespace prefix = o /><o:p></o:p></SPAN></FONT></FONT></P>
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